Creamy asparagus soup with ham and grated egg, soft, silky, and delicious. With eggs and ham as a garnish. A delicious soup to serve for dinner or as a starter.
The asparagus season has started and the white gold is widely fresh available. A true announcement of spring. They have a soft, creamy, and unique taste. Hardly comparable to any other vegetables. Make sure in any case that when you store your asparagus you always keep them moist. They dry very quickly and then they aren't that good anymore.
A common combination is an asparagus with ham and egg. And that is exactly what is used in this soup.
- By breaking instead of cutting the asparagus the veggie will break at just the right point. The delicious asparagus can be used for your soup and the rest you can use to make vegetable stock.
- Bake the flour for a minimum of 2 minutes, otherwise, you will taste it later. Always do that when preparing a roux or adding flour to a warm dish.
- By adding a little bit of sugar to the asparagus tips, it will give even more flavor. But it still stays a savory dish.
- You can substitute white asparagus for the green ones (but the color of the soup will change)
- You can substitute ham with smoked salmon (a really elegant feeling)
- For a vegetarian version substitute ham with sliced mushrooms which you slightly bake in butter before you add them.
⏲️ Preparation and storage
- Let the soup cool down quickly and cover it for 2 days in the refrigerator. Warm-up on low heat until hot, but don't let it come to a boil. Otherwise, the cream can curdle.
- Don't freeze this soup. Because you added cream the soup won't stay well in the freezer.
🥘 Other delicious recipes
Did you make this recipe? Tag #byandreajanssen via Instagram. I love it when you make one of my recipes and I’m looking forward to seeing it. Video recipes can be found on my YouTube channel. Don't forget to save my recipes on Pinterest so you can find them easily next time. See you soon!
Asparagus soup with ham and grated egg
Creamy asparagus soup, soft and delicious. With eggs and ham as a garnish. A delicious soup to serve for dinner or as a starter.
Print
Rate
Servings persons
Ingredients
Garnish
- 2 eggs size m
- 100 grams ham deli
Asparagus soup
- 300 grams asparagus white
- 500 ml vegetable stock no salt
- 1 teaspoon sugar
- 2 tablespoons butter
- 3 tablespoons flour
- 100 ml cream
- 1 teaspoon salt to taste
- ⅛ teaspoon pepper
Instructions
Garnish
- Boil the eggs hard, peel and grate them on the sieve fine.
- Cut the ham into small strips.
Asparagus soup
- Melt the butter in a large saucepan and stir in the flour.
- Cook for 2 minutes over low heat until the flour is cooked.
- Allow cooling to room temperature.
- Peel the asparagus with a vegetable peeler.
- Break the woody bottom from the asparagus and get rid of it. Do this by holding the bottom of the asparagus and flex at ⅔ from the bottom.
- Cut the top off of the asparagus ( about 2 cm ) and cut the remainder of the asparagus into small pieces.
- Add the asparagus tops along with the stock and sugar in a saucepan and bring to a boil.
- Cook the asparagus for about 10 minutes.
- Remove with a slotted spoon and place on a plate.
- Put the rest of the asparagus in the remaining broth in the pan and cook for 20 minutes.
- Then puree the asparagus with the stock in a blender.
- Pour the asparagus broth with the cooled flour, while stirring with a whisk.
- Heat the soup for about 5 minutes and then pour in the cream.
- Season with salt and pepper.
- Ladle the soup into a soup bowl and spoon 1 tablespoon asparagus tips on top.
- Garnish with strips of ham and grated egg.
Notes
- By breaking instead of cutting the asparagus the veggie will break at just the right point. The delicious asparagus can be used for your soup and the rest you can use to make vegetable stock.
- Bake the flour for a minimum of 2 minutes, otherwise, you will taste it later. Always do that when preparing a roux or adding flour to a warm dish.
- By adding a little bit of sugar to the asparagus tips, it will give even more flavor. But it still stays a savory dish.
- You can substitute white asparagus for the green ones (but the color of the soup will change)
- You can substitute ham with smoked salmon (a really elegant feeling)
- For a vegetarian version substitute ham with sliced mushrooms which you slightly bake in butter before you add them.
Nutrition
Calories: 274kcal | Carbohydrates: 11g | Protein: 11g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 147mg | Sodium: 1470mg | Potassium: 272mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1494IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 2mg
Share by Email
Leave a Reply